Here we are at week three, where our schedules begin to get hectic and a smidge crazy! This week, I only have three days of late-night rehearsals, versus the 5 days a week coming up in the next two weeks of my internship. But this week’s shopping was driven by prepping for the next few weeks and I am feeling very optimistic about our pantry and fridge!
This weekend, I had off from our usual Saturday classes, as all the kids are on Spring Break. My extra time meant that I could do more shopping for our patio, go through all of my clothes in order to reorganize my side of the closet, and then spend almost all of Sunday out with some friends, at a wedding expo (there were 4 fiancees in our group a 7 ladies) and at our local winery. It was wonderful to actually have a little time to decompress with friends and to get so much work done around the house! We have also been lucky to have weather in the 70’s all weekend! I’m hoping it lasts, as I am planning to fill up our herb planter and plant tomatoes in our garden plot this Saturday.
In the middle of the week, M and I also bought a new charcoal grill. We’ll have a little bit of a learning curve, as we are both more used to propane grills, but the deal was too good to miss and it even has a smoker box. I may be bold enough to try my hand at smoking a salmon fillet. Our favorite smoked salmon came fillet-style from a vendor who no longer comes to our farmer’s market and I haven’t found a good substitute for my Smoked Salmon Salad in any of our usual grocery stores. But I bet I could get a nice low temp, with a little smoke, and just spend the day hanging out on the patio while the fish cooks. We used to freeze our salmon from the farmer’s market, so I could stock up a a large fillet, smoke it, and stash it in the freezer in smaller pieces, in order to last us a while.
Speaking of stocking up, I am pondering the idea of, in addition to my usual weekly budget of $50, if it might be worthwhile to have a small, monthly “stock-up” fund. I’ve discussed my frustrations before, that, while shopping on a budget, not having one more dollar can sometimes mean settling for half of the amount of food. For a short span, while we had a Costco membership, we did a pretty good job of stocking up on meat at Costco once per month, and filling in everything else in our weekly grocery trips. But, if I wanted to smoke the salmon in an amount that was appropriate for the full day of babysitting the grill, I really should be looking at a large piece of salmon…probably $25-$30 worth, which, as we know, is almost all of my weekly budget to spend at the grocery store, in order to round out after our produce box. I’ve been toying with the idea of pulling together maybe $20 more each month, to be spent on those larger, “stock-up” items. I still want to get through this month on the current budget, to have a better comparison of our expenses, but we shall see…
Starting this week, with our schedules filling up, snacks are super crucial. My rehearsals are on campus, where there are a plethora of food establishments close at hand, but I certainly don’t need to be spending that money every day on fast food and coffee. So I wanted to have snacks that are easy for me to bring and heartier snacks that M can have at home, since a couple nights a week we may be eating later or he may be cookings and leaving me leftovers to reheat when I get home. Thankfully, he is used to eating dinner later from his childhood (the various Europeans I’ve met tend to find American dinnertime oddly early), so it won’t be as much of a stretch for him when we push back dinner. My receipts this week are all over place, as I picked up some homestuffs at each store and randomly found the GF chicken on sale at Giant during the week, so I snatched that up, but forgot to save my receipt. Oof. Lots of numbers, folks, but still on budget!
Here’s what we spent this week:
Hungry Harvest Produce Box: $11.25 (my friend signed up and put my name as a referrer, so I got 25% of this week’s box! So excited to have found myself with a few extra dollars to spend!)
Trader Joe’s: $4.49 (on food)
Aldi: $28.04 (on food)
Here’s what we got:
Hungry Harvest Box: 1/2 dozen sweet potatoes, 1 pint cherry tomatoes, 1 lb carrots, 3 blood oranges, 1 lb fingerling potatoes, 2 yellow squash, 1/2 lb green beans, 1 apple, 2 cucumbers, 1 pack of portobello mushroom caps
Giant: 2 packages GF breaded chicken tenders
Aldi: tortilla chips, 2 bags fruit/nut/seed trail mix, clementines, hummus, greek yogurt, parmesan cheese, brie cheese, drink mix packets, deli ham, deli turkey, coconut milk
Trader Joe’s: 5 mini brie “bites”
Misc: 18 dozen eggs from my mom’s chicken lady connection 🙂
And here’s how we’ll use it:
Sunday: Out to the Winery That’s where the larger round of brie will go, along with some GF crackers I had in the pantry, a jar of my Cranberry Chutney that I canned in December, and a few of the clementines. The rest of my friends also brought snacks for a great picnic.
Monday: Mushroom Risotto with Roasted Tomatoes I’m trying to get in this favorite as much as I can before the weather get too warm! I’ll be using arborio rice from the pantry, broth from the freezer, and some of the portobellos (I’ll slice at oven-dry the rest for a future flavor booster), some of the parmesan, and the tomatoes.
Tuesday: Rehearsal Night, Quick Chicken Tenders + French Fries + Green Beans I’ll bring a little snack pack with me (I’ve found that 1/4 cup of trail mix, 1 brie bite, 1 drink mix packet, and 1 clementine can fit quite neatly into a half-pint jar). When I get home, I’ll toss a couple of the chicken tenders and some fries from last week’s grocery haul in the oven and sauté green beans before a small, quick dinner.
Wednesday: Class + Rehearsal Night, Macaroni & Cheese I warned you last week that I go straight back to comfort food when things get busy and stressful! Not to mention, I still have a couple boxes of GF mac & cheese in the pantry from when I found them on sale for $0.68 a box. So this meal didn’t pull from this week’s budget at all. I’ll have my snack pack at rehearsal and M can snack as well. We might add some frozen peas or tuna if we want the macaroni to be more substantial.
Thursday: Chicken Fajitas We have tortillas, onions, tomatoes, and a bell pepper in the pantry, along with chicken, sour cream, and cheese in the fridge, so this is another meal pulled entirely from our pantry, rather than this week’s budget.
Friday: Rehearsal Night, Quick Chicken Tenders + French Fries + Green Beans the last late night for this week will use up the last of that quick chicken, beans and fries.
Saturday: Breakfast for Dinner we can roast up the potatoes for a hash and maybe make some egg & ham sandwiches. Nice and simple.
Breakfasts will be eggs or yogurt with fruit. Lunches will be leftovers or sandwiches. Snacks will be trail mix, fruit & cheese, hummus & cucumbers, chips & salsa (from the fridge!), deli meat, or hard-boiled eggs.
A lot of chicken and potatoes, for sure. But this week was all about stocking up and those cheaper meats and starches let me focus my money elsewhere. I’ll still have sweet potatoes, yellow squash, carrots, possibly cucumber, chips, clementines, trail mix, yogurt, cheese, hummus, deli meat, and coconut milk leftover after this week. I should actually have enough clementines and trail mix to last through all three weeks of my rehearsals, and I’ll work everything else into my meal plans for the next few weeks.
Hectic week #1 is over! We only had carryout food twice and I only cried once. 😉 But honestly, I know that I have to work on not letting stress get the best of me. This week was just another reminder of the work that I still have to do towards stress management. I also have to recognize and foresee how I will react in stressful situations. It’s usually the same, so I shouldn’t be so surprised: I don’t feel like (or don’t have time for) cooking and I crave comfort foods. And let’s be real for a second… no matter where I go on this food journey of mine, I am always going to have a weakness for (Utz) cheese puffs and boxed macaroni and cheese (pro tip: Trader Joe’s GF version is the closest in taste to Kraft…I did a very careful study! 😉 ). So yes, my cravings often include the totally expected: burgers, fries, chips– and the not so expected: chicken tikka masala, sushi rice, anything with rice noodles, etc. So my main goal right now is to save money. Even if that means the occasional convenience-type food.
So, I am trying to prepare better for my next crazy week. And that means even faster foods and calling back to those comfort-food cravings. Being able to grab from the freezer and have food ready in 15 minutes will be my only chance to avoid just giving in and spending money on expensive fast food meal. Thankfully, this week is pretty normal (although M and I are on opposite schedules) so I get a little peace for the next seven days, as well as a chance to spread out my stocking-up over a few grocery trips. I finally had a spare dollar or two, to add to my change from a few weeks ago, so I could get some cashews! I’ll probably portion them out so that I can grab them for a snack during my late rehearsals. If I can work in a bag of almonds next trip, I will be in good shape in the snack department! Part of my quick-food stock up also included frozen fries. This $2 bag of frozen french fries has almost 3 times the amount that I would get for $2 at a restaurant. I am aiming to grab a bag of GF chicken tenders next week, in order to have a super-quick meal option available to us and yes, probably a box of mac & cheese, just in case of extreme comfort-food emergencies.
However, this week, things are nice and normal. We got a pretty good box of produce from our delivery service, which drove my meal-planning, as always.
Here is how I spent:
Hungry Harvest Box: $15
Lotte Asian Market: $2.85
*I had $2 stashed from a shopping trip a few weeks ago that was under $50, so I don’t really consider this “over-budget” in a way that is concerning…
Here’s what I got:
HH Produce Box: 2 pears, 3 tomatoes, 3 tangerines, 1 mango, 2 bell peppers, green onions, 1/2 lb. green beans, 1 pint sugar snap peas, 1/2 bunch collard greens, 3 sweet potatoes
Lotte Asian Market: tofu, 2 artichokes (so happy it is artichoke season again!)
Aldi: Bacon, frozen french fries, organic milk**, GF bread, chicken breasts, 10 lb rice***, olive oil, butter, cashews, brie
+ 18 eggs from my chicken-lady hook-up 😉
**in the most unscientific observation throughout many years, my family and I have noticed that organic milk (specifically Horizon, if its in your budget) keeps much, much longer than the non-organic variety. I don’t know if its the cardboard vs plastic carton, but since I’ve almost always had to pour out sour milk in the past few weeks when I’ve purchase regular milk, I made room in my budget for the organic variety and will continue to try to do so
***this is the type of stock up that allows us to keep to our $50 budget. To be eating gluten-free (and not baking our own bread) on this type of stipend, that does require a starch with every dinner, just to make sure that the meat and vegetables can stretch a little further and so we feel full. We had a 15 lb bag of rice that we have been working our way through for months, and we used the last of it last week. I knew it would be an investment to pick some up–and I was planning to spend $10 at the Asian market. Thankfully, I noticed this 10 lb bag for $4 at Aldi right by the register! That allowed me to grab my artichokes, cashews, and french fries!
And here is what we are eating this week:
Sunday: Teriyaki Chicken, Snow Peas, and Rice a thrown-together sauce using all of my stock-up from last week! I’ll coat the chicken in a spoonful of cornstarch for some crispiness, too.
Monday: Tofu Pad Thai with Green Beans using the rice noodles from last week and eggs and various sauce ingredients from the fridge. Plus some cabbage and carrots from weeks past!
Tuesday: Tomato Bruschetta, Steamed Artichokes, & Brie I’ll make a have batch of my French Bread recipe tomorrow night, to slice up for bruschetta made with the tomatoes and pantry ingredients like balsamic vinegar and dried basil. Plus some brie, artichokes, and whatever odds and ends we have in the pantry: crackers, dried fruit, carrot sticks, etc.
Wednesday: Leftovers My class runs late and M is out at work through the evening. Whatever is left over from the first half of the week!
Thursday: Collards & Bacon Bake, with Roast Sweet Potatoes Not quite a savory bread pudding and not quite a gratin, I’ll sauté up the collard greens with some bacon, onions, and sourdough bread cubes from the freezer. Coat all that with a béchamel sauce, top with some cheese and bake along side some sweet potatoes!
Friday: Buffalo Chicken-Stuffed Peppers The remainder of the chicken breast shredded with hot sauce and some cheese, and a little rice, scooped into the peppers. Possibly with some more sweet potatoes on the side, depending on how we are feeling.
Saturday: Sausage with Pasta Keeping things simple!
Breakfasts will be eggs, fruit, the last of the yogurt, and granola (I’ll make up another batch). Lunches will be leftovers or turkey sandwiches or hard-boiled eggs. Snacks are cashews and/or dried fruit.
In terms of my stock up, I won’t touch the french fries, will barely dent the rice, and should have some milk, bacon, cashews, butter, olive oil, and possibly some brie leftover for next week.
I’ve gotten so much more careful with my food use since I started holding us to this tight budget. I’m trying to be clever and creative so that all leftovers get eaten and every food item is stretched to provide the most sustenance for us. This makes it much more upsetting when I encounter a crack in my plans…like when the last of the milk has gone sour, right on the day I was meant to use it up in cornbread muffins. 😦 Thankfully, I had enough sour cream, half-in-half, and–yes–water to make up for the milk in the recipe. But it was still disappointing. I knew it was nearing it’s turning point, and I purposefully moved the muffins up in my meal plan in order to use up the milk before it soured. But my timing was still off.
As I said, I did still manage to make corn muffins, so not too much is lost, except for a little milk down the drain. But it is interesting to see my thought process and values changing as we adjust to this new budget. I’m accepting almost everything that is offered to me. I’m certainly not begging, but I find myself taking advantage when I can. My mom’s been collecting pieces in Safeway’s monopoly game, and she has handed a few of the “free item” coupons over to me when she doesn’t plan to use them. I got a free avocado a few weeks ago and a box of English Breakfast Tea today. Even though they are minor, it’s a nice little treat to get something that I wasn’t able to fit into the budget. We aren’t eating poorly, or even boringly, but it’s nice to have an unexpected item to round out my meal plans every once in a while.
Officially, we don’t really have to follow this budget anymore. I started this strict budget this year because I was feeling the pressure from a new medical bill. My tax return this year was enough to cover it and, as of today, it is paid off in full. But, I think I will stick to the plan for a while longer. If I used to average about $70 per grocery trip last year, I should free up almost $100 a month as I continue to follow this budget. It will be nice to properly and methodically save for some short-term goals, and I intend to do just that! So, our $50 weekly budget will continue. I think the smaller amount of money we can adjust to living on, the better.
I have to admit, I am still torn on bread. It is tough to see almost 1/7 of my spending money go towards a loaf almost every week ($4 seems like an awful lot when you are only working with $35). I tried to get into the routine of gluten-free sourdough, with which I had moderate success. But it eats up so much flour in order to strengthen the starter, and we don’t have quite enough time, nor eat enough baked goods to eat up the discard starter. So it felt very wasteful, in flour and in money. My non-sourdough loaves are nice for a change of pace, but don’t make for good sandwich bread (which is where most of the store-bought goes each week: into M’s lunchbox). So for now, it is a price I have to adjust to, and one of the facts we have to live with, being gluten-intolerant. The quality and price of gluten-free products is so much better than it used to be, but it is something that I have to contend with each week. Thankfully, I’ve mostly forgotten how gluten-full products and prices compare. So as long as I avoid looking at those prices, it doesn’t get to me very much!
Here is my spending this week:
Hungry Harvest Box: $15.00
Trader Joe’s: $3.99
Here’s what we got:
(It looks like a lot this week.)
Hungry Harvest Produce Box: 1 pint grape tomatoes, 1 head (local!) lettuce, 2 bell peppers, 1 lb red potatoes, 1 mango, 4 plums, 2 pears, 1/2 bunch green onions, 4 apples*, and 5 oranges*
*We requested not to get the eggplant this week and the apples AND the oranges were substituted in for it! Makes me wonder how big that eggplant was, in order to equal 9 pieces of fruit?!
Aldi: 1.2 lb ground turkey, 5 lb chicken thighs ($0.69 per pound!), yogurt, sour cream, turkey lunch meat, white vinegar, cabbage, sliced almonds, white sugar, gluten-free bread, 2 lb carrots, red wine, 2 cans dice tomatoes, korma simmer sauce, and 1 can of chickpeas
Trader Joe’s: gluten-free rolled oats
And here is how we are eating this week:
Sunday: Turkey Chili + Cornbread Muffins Turkey was cheaper than beef, so it will get a splash of worchestershire sauce to deepen the flavor, plus onion, diced tomatoes, carrots, and bell pepper. I found a packet of GF chili seasoning in the pantry, which I use along with a little hot sauce to kick things up. One the day we moved into our apartment, M’s mum made a big crockpot of chili for everyone, with chickpeas and fresh tomatoes. It was SO GOOD (probably because we had just moved an entire apartment’s worth of furniture in a snowstorm), so I am adding the chickpeas to call back to that. The cornbread muffins were primarily a way to use up our milk, but, as mentioned, plans had to change. Thankfully, Aldi only has 16 oz sour creams, so I had enough to put into the muffins and still have enough for a dollop on the chili when serving.
Monday: Singapore Street Noodles with Tofu using the rest of last week’s tofu, along with some peppers, cabbage, carrots, and green onions. This is the last of our stockpile of rice noodles from the pantry, and we still have plenty of sauce ingredients (tamari, etc) in the fridge.
Tuesday: Leftovers M’s out. More chili for me!
Wednesday: Crockpot Chicken Korma with Rice using the rest of last week’s fingerling potatoes, the rest of the bell peppers, some carrots and chicken. I could have saved about $0.20 by getting a can of coconut milk and making the sauce myself with spices from the pantry, but I decided that my time was worth the $0.20 and grabbed this jar of pre-made korma sauce.
Thursday: Coq Au Vin with Mashed Red Potatoes I love Tieghen’s recipe, though I’m not putting that much butter into my potatoes this time around. I’ll use the last of the sweet potatoes from a few weeks ago.
Friday: Chicken Caesar Salad I’m slightly risking the green lettuce by waiting until Friday, but this is the perfect simple dinner to whip up after my longer class. Parmesan from last week and dressing from a few weeks ago.
Saturday: Leftovers/Pasta Whatever is scrounge-able!
I’m making a big batch of homemade granola and I’m saving the liquid from the chickpeas to try my hand at aquafaba meringues for the first time. Wish me luck!
Breakfasts will be granola+yogurt+fruit or eggs+fruit. Lunches are leftovers or sandwiches, along with more fruit and cucumbers left over from last week. The sugar and vinegar is for my home-brewed kombucha, which is giving us about 80 oz a week for the cost of a couple teabags, a cup of sugar, and a few tablespoons of vinegar!
Don’t worry, I’m less pouty this week. 😉 Our groceries are usually driven by what’s in our produce box, but especially this week. Usually there are one or two veggies that don’t quite get used up, but this meal plan is on track to take advantage of every single one of them! My cart at the store felt a little empty this week, but I know I was buying slightly higher-priced items that will pack a lot of punch–whether that punch is flavor, protein, creaminess, etc. Also, more unusually, I bought three different protein items this week, and they will all be used for this week. Not too much stocking up this time, though, as always, some items will stretch! And in spite of my empty-cart concerns, you can see that when it is all laid out on the counter, we have our usual amount of food.
Our box is fairly out of season, with what I can only presume are hot-house tomatoes, cucumber, and corn. I’m more exciting for HH’s source of fingerling potatoes. We’ve gotten a them a few times recently and any new/tiny potatoes are high up on my favorites list! I took a chance on some frozen mussels this week, to supplement a “Low Country Boil”. M isn’t too keen on shrimp at the moment. So, of course, I am all about them, suddenly. Isn’t that always the way? Anyways, it’ll be a different twist to use up the corn and potatoes and we can each favor our preferred seafood.
I still didn’t have quite enough to spring for some nuts, but I still have my change from last week to build upon. Plus, I got the chance to actually note the price-per-ounce, and was surprised to find that (while Aldi wins out on pricing for most types of nuts), I can get raw walnuts for cheaper at Trader Joe’s. In the meantime, I managed to squeeze some no-sugar-added peanut butter into the budget, along with some dried banana chips. These will make another snack option for us. Plus, I’ll be able to make a super tasty peanut dipping sauce for our summer rolls this week.
I’ve also noticed that, without much effort, this $50 budget is forcing us to eat less meat. I have tried in the past to reduce our meat consumption, but never really found a my groove to sustain it. Nowadays, we usually have about 2 dinners that are meatless each week, and at least one more where meat is more seasoning that main dish. We just don’t have the budget to have a piece of meat, each, plus sides. Especially when our dinner leftovers are often becoming our lunches. So that was interesting to see that I’ve naturally adapted to the less meat.
Finally, our Hungry Harvest box always send out an email on Thursdays, listing what is in each week’s box. That’s wha kickstarts my meal-planning each week. Of course, they always note that the contents of the box may be different. Customers are able to make lists of vegetables and fruits that they do not like, which will be swapped for something else. Also, since Hungry Harvest sources from recovered produce, there is always a chance that there will not be enough of a certain type of produce to fill every box, or that an item might spoil before packing time. This week is a good example. The email listed that my box would have 2 grapefruits: we opened it up to find a grapefruit and 3 kiwis in substitution. I’m certainly not mad about it. I like kiwis, and since we eat most of our fruit raw, I don’t necessarily have a recipe hinging on that second grapefruit. In fact, the kiwis are much easier for me! M doesn’t eat much fruit, but I like to have a piece in my lunch and at breakfast, if there is enough. Last week, our apples and oranges were only enough for my lunches. I’m happy, with the one grapefruit split in half, to have fruit with some of my breakfasts this week.
Here is how I spent this week:
Hungry Harvest Produce Box: $15.00
Trader Joe’s: $3.86
Total: $49.99 (heyyyyyy!)
Hungry Harvest Produce Box: 1 english cucumber, 2 ears of corn, 1.5 lb fingerling potatoes, 1 butternut squash, 1 pint cherry tomatoes, 1 grapefruit, butter lettuce, 3 apples, 3 kiwis.
Aldi: white wine, gluten-free bread, mushrooms, almond milk, parmesan cheese, butter, kielbasa, cheddar, frozen berries, frozen mussels, peanut butter, bratwursts
Trader Joe’s: tofu, banana chips, lemon
Here’s what we are eating:
Sunday: Low Country Boil with ciabatta rolls using the mussels, kielbasa, corn, potatoes, lemon, butter, and a little wine from this shopping trip, plus shrimp and bread rolls from the freezer and spices from the pantry
Monday: Tofu Summer Rolls with Peanut Dipping Sauce using the tofu, cucumber, butter lettuce, and peanut butter, plus rice paper wrappers and vermicelli noodles from the pantry and chili sauce, carrots, and peppers from the fridge
Tuesday: Leftovers The usual.
Wednesday: Cheesy Butternut Squash Pasta I’m going to try this riff on mac & cheese with half of our squash (I’ll freeze the rest), some of the cheddar, plus pasta from the pantry.
Thursday: Mushroom Risotto with Roasted Tomatoes another favorite meatless meal, using the mushrooms, white wine, tomatoes, and parmesan, plus broth, rice, and spices from the fridge/pantry
Friday: Toad in the Hole (Sausages & Yorkshire Pudding) with Gravy and Vegetables A nice, traditional UK dish for St. Patrick’s Day, for anyone who isn’t much of a fan of boiled meals… I considered a variant on my shepherd’s pie, but this was more cost effective for this week. The bratwursts, because they were the only non-italian sausages I could find, plus a lot of pantry ingredients.
Saturday: Out/Leftovers We are going to a movie with some friends. Dinner is still up in the air, but we will definitely have various leftovers, if we decide to eat at home.
Breakfasts will be yogurt, fruit, eggs, oatmeal, or toast. Lunches are mostly leftovers, with the option of cheese & crackers, PB sandwiches, and/or hard-boiled eggs to fill in. Our small, but growing snack stash includes: cheese, popcorn, PB+banana chips, and (if I get my act together today) pumpkin muffins.
I am having a pretty great Sunday, how about you?
My crazy balancing act of work-homework-internship-housework-social life actually stayed in check this week! After work yesterday, I managed to come home and finish my homework, which took a huge weight off of my shoulders. Since Sundays are my only day off of work each week, they tend to be filled with all of my catch-up tasks. More often than I’d like, this means most of my homework, all of the cleaning and laundry, and meal prepping. I never actually get through my To-Do list on Sundays, and–this year, especially–it leaves me totally stressed out. I am trying to develop evening routines that break up my housework into manageable, small tasks each day, but this has been a really tough habit for me to develop. In fact, it’s only the dream of someday having a Sunday with actual downtime that keeps me at that habit.
I didn’t get much cleaning done during this week, but I did reorganize our bookshelves to make room for my cookbooks, so that I have more food storage space on top of our pantry. (Mostly because I found copper-trimmed mason jars to store my beans and lentils and they were not getting shown off as they deserved!) But getting my homework out of the way was just enough to remove the stress! My to-do list today was super manageable, and I even was able to tackle a few extraneous tasks that have been bugging me–like reorganizing our linen closet and cleaning my desk! I had a little downtime when I went to my mother’s to pick up eggs and all in all, today has been industrious, yet satisfying!
I do have a confession to make, though: I was over budget this week. 😦 By exactly $0.50 and that was only tax, but over my $50, just the same. However, I went over budget by grabbing a whole chicken for $5.04, so it was totally worth it! I will get at least three meals out of that chicken, plus having all the bones to make another batch of bone broth. I also have a quiche in the oven right now, which is another one of my favorite cheap “stretch” dishes. Normally, a few eggs, several slices of bacon, and a cup or so of veggies would possibly stretch to 2, maybe 3 breakfasts for M and I (if I’m stingy with the bacon and we add some toast into the equation). Theses same ingredients, mix with a little milk or cream and tipped into a pie crust, will give me 8 hearty servings! Add some roasted potatoes or other vegetables alongside to mix up these leftovers for lunch or dinner!
Here is the breakdown for this week:
Hungry Harvest Produce Box: $15.00
This week’s groceries:
HH Produce Box: 2 zucchini, 1 lb. tiny onions, 3 tangelos, broccoli, kale, 1 orange, 1.5 lbs red potatoes, and sugar snap peas.
Aldi: bacon, whole chicken, butter, cottage cheese, garlic, queso fresco, cucumber, frozen orange juice concentrate, tortilla chips, swiss cheese, onions, lime, avocados, pasta, white vinegar, bread, cilantro
Plus 8 eggs from my mother’s chicken hook-up. 😉 And here is how we are using this week’s groceries:
Sunday: Turkey & Broccoli Quiche with roasted Potatoes A couple of eggs, the last of the half-n-half from a few weeks ago, some of the bacon, butter in the crust, half the swiss cheese, an onion, plus turkey & broccoli from the freezer. And some of last week’s potatoes.
Monday: Pasta Primavera using the pasta, some of last week’s milk, the remaining parmesan from 4 weeks ago, some of the garlic, zucchini, snap peas, kale, and broccoli from this week, plus some peas from the freezer, and red peppers from our box a few weeks ago.
Tuesday: Leftovers/Crepes I am hoping to get my act together to make crepes for Fat Tuesday, but, worse-comes-to-worst, I know there will be some quiche left (which is not bad at all!)
Wednesday: Out at M’s mum’s house I’m not sure what we are doing for dinner.
Thursday: Citrus-Braised Pork Chilaquiles + Avocado Salad from Date Night In I’ve already talked about how much we love this cookbook and these chilaquiles. I stocked up on the pork last week, but I’ll use the orange juice, cilantro, tortilla chips, onions, lime, garlic, queso fresco, and avocados from this week, plus bone broth from the freezer.
Friday: Citrus-Braised Pork sandwiches with quick cucumber pickles and roasted potatoes with broccoli Definitely making enough pork for a second dish. We have a lot of GF hamburger buns taking up valuable freezer space, so I’ll use up a couple of those. With that cucumber running me $0.29, these quick vinegar pickles will be the cheapest topping that I make all week! Plus, I’ll use up more of last week’s potatoes and the rest of the broccoli.
Saturday: French Onion Panade with Kale Salad This panade is like the best part of French Onion Soup. It even has the same flavors, you just lessen the amount of broth and up the amount of bread to make a sort of savory bread pudding. I’ll use up all of those tiny onions, the rest of the swiss cheese, the last of my bone broth (a new batch will be started this week), and some GF sourdough bread that I unearthed from the freezer. The salad will use up more of the kale, plus some of the cranberries from last week and whatever cheese is left!
Breakfasts will be eggs, toast, oatmeal, or cottage cheese with fruit. Lunches will be leftovers or sandwiches with the deli roast beef from a few weeks ago, plus the remainder of the sugar snap peas from our box. I am going to try to get my act together to make a batch of zucchini muffins as well, which will supplement breakfast or snacking!
Here we are again, checking out my weekly grocery budget. I did pretty well for week 3. I’ll admit, I wasn’t feeling very enthused about meal-planning this week. Our produce box had a lot of items, but not very interesting ones. When everything was plotted out in my meal plan, there wasn’t too much to buy, so I could use some of this week’s budget on stock-up items. We also need to eat down our freezer a little, so I am trying to pull bits and pieces from that stock for the next few weeks.
In addition to eating more fish, I also want us to incorporate more bone broth into our diets. I’m trying to have soup every week–an easy use of the bone broth and (usually) quite a cheap option for dinner! I am recent(ish) soup convert. It was never something I enjoyed growing up, until around high school when I made myself learn to like tomato basil soup. Some of my favorite kinds have already graced this blog: tomato basil, French onion, Italian Peasant soup, Pot Pie soup… I am excited to try a couple of new ideas in the coming weeks, as well!
I did very well shopping this week (and remembered my receipts!) Nothing beyond our usual produce box, so that clocked in at $15. I had to go to our local Asian grocery store to grab the gochujang, but that, along with my Aldi purchases, came out to $34.44! So here is this week’s breakdown of our $49.44 grocery haul:
Hungry Harvest Produce Box: 1 leek, 1 orange, 1 grapefruit, 1 “yellow” tomato, 2 (large) potatoes, red onion, 1 yellow squash, 1 zucchini, 1/2 lb grapes, 1 pint cherry tomatoes, 1 cabbage, 2 bell peppers
Aldi: 1.5 lb chicken wings, 4.25 lb bone-in, skin-on chicken thighs (bones & skin will be saved up for the next batch of bone broth!), 2 packages of frozen spinach, eggs (my mother is out of town this week–none from her coworker), garlic, 2 lb carrots, white wine (for cooking & occasional drinking), half & half, butter, plain yogurt, sour cream, and gluten-free bread
Other: gochujang (Korean hot pepper paste) from the Asian grocery store
I think it’s so interesting to see how my $35 goes each week. This is pitiful compared to the first week, when most was fruit and veg. It does go to show just how expensive animal products, be it meat or dairy or eggs, are and how quickly they add up! Thankfully, these will all stretch for a few weeks!
The only items that will be entirely used up this week are the leek, potatoes, cabbage, fruit, chicken wings, and maybe bread–depending on how many sandwiches we go through. I am not touching the tomatoes, squash/zucchini, peppers, chicken thighs, spinach, or half & half, but I will use them next week! I see creamed spinach, swedish meatballs, and my (hidden veggie) surprise muffins on the horizon.
Here is this week’s meal plan:
Sunday: Honey-Sriracha Wings & Jalapeño Popper Dip (And Rocky Road Brownies) We stayed home, but I still wanted the Super Bowl snack food! I’m currently obsessed with these wings–I shared the recipe on instagram. I also realized that I could cobble together a jalapeño popper dip from the bits of cream cheese & cheddar cheese in our fridge, plus a few of our home-grown jalapeños from the freezer! I wanted a little dessert too, and brownies are one of the most pantry-friendly desserts out there.
Monday: Loaded Potato, Leek, & Cauliflower Soup Here is the rest of last week’s cauliflower! Simmer in broth with the potatoes and leeks from this week’s produce box, then blended up with a little milk and the last of our cream. I topped mine with a little sour cream, cheese, crumbled bacon, and chopped scallions. Plus, there’s enough leftovers to last for several lunches!
Tuesday: Leftovers I work late. M is out. I’m sure there will be soup waiting for me.
Wednesday: Stuffed Acorn Squash M is cooking while I go to class. We have acorn squash left from boxes from weeks ago, that he’s stuffing with rice, vegetables, maybe some sausage, and other odds and ends from the fridge.
Thursday: Out I’m out with friends. M can do leftovers or something quick for himself.
Friday: Cheeseburgers with cole slaw and sweet potato fries Those hamburger buns are taking up valuable freezer space! This dish will use up the cabbage and some carrots in the slaw, with sweet potatoes from last week, and ground beef from the freezer.
Saturday: Pasta or Spaghetti Squash Keeping things simple after my long day at work!
Breakfasts: eggs, yogurt & fruit, toast, or oatmeal
Lunches: Leftovers or sandwiches with more fruit